Vegetarian Korean Lunch Bowl: A Mouthwatering Symphony of Texture and Flavor

Allergens

Soy (in soy sauce and gochujang), mushrooms, garlic

Ingredients

• 1 cup cooked brown rice
• 1/2 cucumber, thinly sliced
• 1 carrot, julienned
• 4 oz shiitake mushrooms, thinly sliced
• 1/2 red bell pepper, thinly sliced
• 1/2 yellow bell pepper, thinly sliced
• 1/4 cup enoki mushrooms, trimmed
• 2 green onions, chopped
• 3 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tsp gochujang (Korean red chili paste)
• 1 tsp minced garlic
• 1 tsp sugar
• Sesame seeds for garnish

Instructions

1. Cook the brown rice according to package instructions.
2. In a small bowl, mix together soy sauce, sesame oil, gochujang, minced garlic, and sugar. Set aside.
3. In a large bowl, combine cucumber, carrot, shiitake mushrooms, red and yellow bell peppers, and enoki mushrooms.
4. Add the cooked brown rice to the vegetable mixture and toss gently.
5. Pour the sauce over the rice and vegetables, mixing well to ensure even distribution.
6. Garnish with chopped green onions and sesame seeds.
7. Serve immediately in two bowls, each filled with a generous portion of the rice bowl mixture.

Chef’s Insight

The combination of flavors and textures in this dish makes it a satisfying and nutritious meal option for vegetarians or anyone looking to incorporate more plant-based meals into their diet.

Notes

Feel free to adjust the spice level according to your preference by adding more or less gochujang.